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Vegetable Fajita Tostada Bowls
Vegetable Fajita Tostada Bowls are a mix between vegetable fajitas and crunchy tostadas. Fresh, healthy, filling, and ready in 20 minutes!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
Heat 1 Tablespoon oil in a large cast iron or heavy bottomed skillet over high heat. Add half the peppers and onions then let sit undisturbed until seared on the bottomw, ⏱️ 2 minutes. Add half the garlic powder and cumin, season with salt and pepper, then squeeze in a drizzle of fresh lemon juice. Stir to combine then continue to saute, stirring often, until vegetables are crisp-tender and caramelized, 3-4 more minutes. Remove vegetables to a plate then repeat with remaining Tablespoon oil, vegetables, and seasonings, turning heat down if needed to prevent burning.
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2
Divide lettuce between bowls then top with 1/4 of the fajita vegetables, 2 Tablespoons each easy pinto beans, salsa, guacamole, a handful of blue corn tortilla chips, and lots of fresh chopped cilantro.
Nutrition Facts
calories
249 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
6 g
sugar Content
8 g
sodium Content
406 mg
protein Content
4 g
trans Fat Content
0.1 g
carbohydrate Content
20 g
saturated Fat Content
3 g
unsaturated Fat Content
14 g
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